Blueberry custard ice cream with toffee-apple wedges

Name: Blueberry custard ice cream with toffee-apple wedges
Yield: Serves 4
Cuisine: British recipes
Ingredients: 300ml whipping cream; 500g tub ready-made vanilla custard; 200g wild blueberry preserve (we like Bonne Maman); 140g blueberries; 2 eating apples; A knob of butter; 2 heaped tbsp toffee sauce (such as dulce de leche)

Portion size: Serves 4
Ready in less than 30 minutes
Difficulty: easy

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For a quick, creative apple dessert, add a jar of blueberry compote and a pot of vanilla custard…and it’s ready in around 30 minutes.

Have a bash at making your own custard.

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Ingredients

300ml whipping cream
500g tub ready-made vanilla custard
200g wild blueberry preserve (we like Bonne Maman)
140g blueberries
2 eating apples
A knob of butter
2 heaped tbsp toffee sauce (such as dulce de leche)

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Method

Whip 300ml whipping cream to soft peaks, then fold through a 500g tub ready-made vanilla custard. Ripple through 200g wild blueberry preserve (we like Bonne Maman) and 140g blueberries, then spoon into a sealable container and freeze for 3 hours or until firm. Remove from the freezer to soften a little while you make the toffee-apple wedges.
Peel and core 2 eating apples and cut into wedges. Heat a knob of butter in a large frying pan. Add the wedges and fry over a medium heat until starting to soften and turn golden. Stir in 2 heaped tbsp toffee sauce (such as dulce de leche) and cook until sticky. Serve the blueberry ice cream topped with the warm toffee-apple wedges.